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Recipes with Allergy Alternative and Gluten Free Ingredients
 






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Almond Crunch Coffee Cake

More Than 
Breakfasts . . 

with Blender Batter Baking 
and Allergy Alternatives

  From Dairyless Shakes to gluten free Wheatless Coffee Cakes Recipes & Menus Balance Convenience & Cost, Nutritional Value & Appetite Appeal.

   Enjoy fresh whole grain waffles & pancakes without an expensive grain mill. Recipes so versatile that you can choose from buckwheat, barley, corn, oats, millet, rice, rye, Kamut® grain, spelt, & varieties of wheat.

    Muffin, coffee cake, & crepe batters ready to pour in five minutes. Made possible with Blender Batter Baking Recipes.

   
Tips and menu variations for weight management.


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Assemble Equipment and Ingredients

STEP #1 Place in blender; blend on high speed 3 minutes:
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buttermilk or yogurt
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olive oil honey whole grain

Almond Crunch Coffee Cake 
This Breakfast favorite was converted from the Los Angeles Times award winning "Cafe Beaujolais' Buttermilk-Cinnamon Coffecake." Fat was reduced from 45% (of total calories) to 24%, calories dropped 44%, and sugar fell 36% while fiber increased. Whole grain coffee cakes are easy to make in the blender. To make this recipe by hand without a blender use 2 cups whole grain flour. This recipe is very successful with gluten-free brown rice! 

This whole grain blender batter recipe is so light and tender that even those accustomed to the fluffy white stuff will be pleased.

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Blend



  TWO STAGE PROCESS 
STEP# 3: Cover blender; let stand at room temperature for several hours
MEANWHILE . . .

STEP #2 
For topping blend with a fork until crumbly, set aside: Note: This step can be completed while the blender is operating in #3 to save time.

Click for full sized 
demonstration photos
. . .
melted butter
Sucanat or crystalline fructose
uncooked rolled oats
almonds, chopped, slivered, or sliced Blend with fork
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STEP #4   Add eggs 


Reblend 1-3 Minutes until smooth


STEP #5 Combine, add all at once to liquid ingredients in blender and blend in thoroughly but briefly: teaspoon salt 
baking soda  baking powder cinnamon
ginger Sift blend briefly
STEP #6  Pour Batter into greased Baking Pan. Top with Almond Topping.      Press topping slightly into batter with a fork.
STEP #7 Bake at 325° (365° C) about 30-40 minutes until knife or toothpick comes clean out of the center.
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Click above photos for full sized photo demonstration  Enjoy!      


What Others Are Saying...
   
       We've had lots of allergy problems and have been on rotation diets, vegetarian diets, combination diets, no dairy diets...Cooking became a trial to be put off as long as possible. Your books are sensible...We have only begun, but so far it is all I'd hoped for and more.
                                                Sherry Schindler, Bartlesville, Oklahoma

    I've been using the SueGreggCookbooks for 1½ years. After 10 years of marriage, what a blessing to hear "This is good! This is really good!" Recipe after recipe! Praise God!
                                                      Kathie Moran, Sacramento, California

View more demonstrations from Breakfasts 
click photos

 

Whole Grain Pancakes

Whole Grain Muffins

 
 

BREAKFASTS
with Blender Batter Baking & Allergy Alternatives presents incredibly easy whole grain
blender batters for light 'n tender waffles & pancakes, coffee cakes, muffins, and crepes. Recipes for Kamut and spelt, allergy alternative grains. Cinnamon rolls, banana smoothie, cereal, egg variations, fruit dishes, toppings. Alternatives for dairy, and egg allergies. Ideas for teaching children. Some recipes so filling you will serve them for dinner. New section with tips and menus for weight management. Index, 5th edition,  ©2007, 290 pages. ISBN.1-878272-06-3 $23
     NEW 2010 5th Edition: Preview Book .pdf  973k

   Continue to Lesson #5 . . . Country Creole Peas 'n Corn 
  


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